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2Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.

3Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.

EXPERT TIPS

Expert Tips

Not able to make the mocha topping? Simply use frozen (thawed) whipped topping instead. It won’t pack a chocolate punch, but the color will make an interesting contrast to the cake and candy sprinkles.

A traditional angel food (tube) cake pan will also work with this recipe; just follow the package directions for the pan selected.